Here is another version of cannelés bordelais, these delicious little cakes caramelized on the outside and melting on the inside...
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Ingredients for 6 servings

servings
For approximately 60 mini cannelés
  • 1/2.1 qt (2 l) of whole milk.
  • 2 whole eggs and 2 yolks (keep the whites to make meringues).
  • 3.5 oz (100 g) of flour.
  • 8.75 oz (250 g) of fine sugar.
  • 1.75 oz (50 g) of butter.
  • 1 pinch of salt.
  • 1 tbsp of vanilla extract.
  • 1.7 fl oz (5 cl) of brown rum.
  • cannelé molds in aluminum with non-stick coating, or in copper if you have some that's ideal.
  • (in this case grease them with a special pastry spray that professionals use, you can find them everywhere).